North Dakota Grilled Pheasant Skewers

Introduction

These North Dakota Grilled Pheasant Skewers bring out the wild, rich flavor of game meat with a smoky twist. Marinated pheasant breast skewered with onions and bell peppers is reverse seared to perfection on the Arteflame grill. You’ll love how the intense sear locks in juices on the center grate while the flat top finishes the cook gently and evenly, making sure every skewer is moist, tender, and packed with flavor. A true showstopper for any outdoor cooking enthusiast.

Ingredients

• 4 pheasant breasts, cleaned and cut into 1.5-inch cubes
• 1 red bell pepper, cut into 1.5-inch cubes
• 1 yellow bell pepper, cut into 1.5-inch cubes
• 1 red onion, cut into large chunks
• 3 tablespoons unsalted butter, melted
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Metal or wooden skewers (soaked in water if wooden)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the oiled napkins in the fire bowl of your Arteflame grill.
3. Stack dry firewood over the napkins and light them.
4. Wait about 20 minutes for the center grill grate to reach 1,000°F, and the surrounding cooktop to heat up.

Step 2: Marinate the Pheasant

1. In a large bowl, combine melted butter, lemon juice, minced garlic, thyme, smoked paprika, salt, and black pepper.
2. Toss the pheasant cubes in the marinade, cover, and let sit in the fridge for at least 1 hour.

Step 3: Assemble the Skewers

1. Alternate pheasant cubes, bell peppers, and onion chunks on each skewer.
2. Repeat until all ingredients are used.

Step 4: Sear on the Center Grill Grate

1. Place skewers on the center grill grate to sear each side (about 1 minute per side) to lock in juices.

Step 5: Finish Cooking on the Flat Top

1. Move the skewers to the flat top cooktop close to the center for medium-high heat.
2. Continue grilling, turning occasionally, until internal temperature reaches 150°F (remove at 150°F to rest—final temp should reach 165°F).

Step 6: Rest and Serve

1. Let the skewers rest for 5 minutes before serving to allow juices to redistribute.

Tips

• Use butter instead of oil to give the pheasant a rich, golden flavor.
• Reverse searing on the Arteflame means incredible flavor and perfect doneness.
• Never overcook pheasant—it’s lean and benefits from remaining juicy.
• Slide skewers to cooler edges of the cooktop to slow down the cook without burning.
• Use a meat thermometer for precise internal temperature control.

Variations

1. Spicy Cajun Skewers: Add 1 tsp Cajun seasoning and a pinch of cayenne to the marinade for a fiery kick.
2. Teriyaki Pheasant Skewers: Swap herbs and paprika with 1/4 cup teriyaki sauce and 1 tsp sesame oil.
3. Southwest Skewers: Add corn kernels and black bean chunks with chipotle powder in the marinade.
4. Lemon Herb Mediterranean Skewers: Use oregano, rosemary, and lemon zest in place of thyme and paprika.
5. Maple Mustard Glaze Skewers: Combine 2 tbsp maple syrup and 1 tbsp Dijon mustard with the butter for a sweet-savory glaze.

Best pairings

• Grilled sweet potatoes with butter and rosemary
• Charred corn on the flat top with lime and cotija cheese
• A chilled North Dakota dry Riesling or a malty amber ale
• Fresh salad with grilled peaches and goat cheese

Conclusion

Pheasant breast skewers are a delicious and elegant way to showcase wild game. With the effortless high heat sear and precision cooking of the Arteflame grill, you’ll create a dish that’s packed with flavor and style. Don’t forget that by removing meat at 15°F below target temp, you allow residual heat to finish the job beautifully.